Blackberry Pie Squares

Blackberries, or any berries for that matter, are in season right now. However, this phenomenal treat can be made any time of the year because it calls for pie filling, rather than fresh picked berries. The beauty of this is that you can use your own homemade pie filling from the blackberries you picked or purchased in the summer, or simply grab a can off your grocer’s shelf and put this together.

This can easily be served as a dessert or a breakfast danish. It’s really easy to put together, does not require a pastry crust, and whips together like a cake batter or cookie dough. The glaze will seem a bit tart to you if you taste it before combining it with the squares, so don’t be concerned, and certainly don’t add anymore sugar! The tartness of the glaze pairs beautifully with the sweetness of these squares and you’ll be disappointed if you substitute anything for the lemon juice. Trust me on this. :)

I made this on Friday and took it to our camper. I gave a few squares to our camping neighbors, who raved about it, and we devoured more than half the pan ourselves. Everyone in the family enjoyed this one! I brought it home and shared the other half of the pan with some more neighbors.

I’m certain you could substitute any pie filling you like, so use whatever your favorite is. The cherry tree down the street is about ready for me to start harvesting, so I WILL be making this again with some homemade sour cherry pie filling. Mmmm! I hope to add to my arsenal of sour cherry recipes soon!

Cream sugar and butter in mixer on medium speed until fluffy. Add eggs, one at a time, until incorporated. Add the vanilla and beat well. Whisk together flour and baking powder. Turn mixer speed down to lowest setting and slowly add flour mixture until completely combined.

Spread half of mixture (I actually weight mine to get even halves, cuz I’m obsessive that way) onto an ungreased 15×10 jelly roll pan. Spread pie filling over the top of the batter. Drop remaining batter onto the pie filling layer by spoonfuls.

Bake for 45 minutes or until golden brown. Do not under bake. Remove to a wire rack.

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Comments

Oh Amanda, that looks positively scrummy!! I am going to check the shops next time I am in them to see if they have any Blackberry Pie filling. If not, I'll just have to make my own. Looks fabulous!! xxoo

Oh my GOODNESS. This looks SO GOOD. I need to stay away from your blog while I'm on a diet I think! lol just kidding. It's sometimes satifying enough just looking at pictures isnt it? Seriously, this looks delish.

Simply splendid, Amanda! I've gone totally overboard on buying summer fruits this week and have a pint of blackberries with this recipe's name written all over it. Just perfect, and beautiful photos too.

What a great treat. This is my first visit to your blog so I've spent some time reading through your earlier posts. I love the food you make and will be back often to see what else you've been making. I hope you are having a wonderful day. Blessings…Mary

[...] I plan to pick some more and make some pie filling to can along with the sour cherries I picked yesterday. I think mulberry pie filling would be awesome in this recipe for blackberry pie squares! [...]